Soong Kee Beef Ball Noodles

Jalan Tun H.S. Lee is located in the center of the city and is every pedestrian’s nightmare, not to mention motorists as well. Buses are haphazardly parked and motorcyclists weave in and out of traffic like mad-men and you would do well to hang on to your bags if you are going about on foot. Forget about easy parking, you are actually better off taking public transport or just walking. Oh, yes, every person here needs to endure the crazy traffic but speaking of endurance, there are certain iconic eateries that have stood the test of time and have existed for at least half a century or more, right here in the heart of KL.

When @ladyironchef decided to pay us a visit from the Republic, we felt that a good old fashioned induction into KL’s streetfood was in order. Housed in a corner shop in Jalan Tun H.S. Lee, Soong Kee beef ball noodles shop has been in business since the mid-50s. For those who do not know, Jalan Tun H.S. Lee begins at the Bangkok Bank and ends at the intersection of Jalan Tun Tan Siew Sin (formerly known as Jalan Silang). There a several backpacker lodgings just further up from this street so bumping into tourists in this part of town is not an uncommon thing. Beef is the specialty here and the shop has been in business since the mid-1950s, i.e. way before Ciki was born even. My dad tells me that back then, there used to be an upper-level dining area but that is gone now. Ah now, diners sit in a renovated, air-conditioned restaurant. Gone are the wonder years of the old musty Soong Kee, but don’t worry, the food is still just as good.

Soong Kee opens as early as 8am in the morning and runs all through the night. It is also a favourite haunt for office workers and hardcore beef ball noodle lovers from all over the Klang Valley. The owner of the place is Mr Siew and the business was first started by his grandfather, then his father and now him.

Soong Kee – Photos of the Best Beef Ball Noodles in Town

Kitchen mayhem

the present, more comfortable, renovated Soong Kee

@alilfatmonkey and @ladyironchef ,smile for Ciki!

Not only is the food affordable here, it is bloody awesome. Everybody should try the dry noodle version, especially the Ngou chap (beef offal) with beef balls on the side. Why I say this is because the Dry noodles comes with this terrifically greasy and tasty trademark Yuk-Soey(mince meat) on top of it – see the black, glistening mince? That is the pork mince that give this bowl of mee its kick!

A bowl of beef noodles here costs around RM5 for the small portion, but if you want a massive bowl with double portions of everything, it can go up to RM9 or 10 bucks per bowl.

Fresh as hell beef balls. These are even better than the Ngau Kee (another beefball joint in KL) ones, if you ask me.

Knock your socks off, homemade chili (used to be even spicier)

the sexy, succulent, chewy Ngou chap (beef offal)

This guy hardly ever smiles, and yet the chef smiles for me!

The noodles that lay by the window, right by the 5 foot way, where passengers, pedestrians, buses and cars zip by at every second of the day. Hmmm.. no wonder the noodles taste so great! LOL

*sniffle* of course! why pay more money to eat the original stuff here.. pfft HAH, we will nevah eat at Hutong (unless hail, flooding and we r stuck in Lot10 and it’s the last meal of our lives:P.. DRAMA) hahahaha